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The Science of Food

April 9, 2025

The Science and Flavour of Mushrooms: Their Culinary Chemistry Explained

Discover the fascinating science of mushrooms—from cellular chitin and heat tolerance to umami chemistry, aroma compounds, and expert cooking tips. Continue reading

fungus, MSG, mushrooms

botrytis, botrytis cinerea, button mushroom, chanterelle, cooking, corn smut, Food, food science, fungi, fungus, Huitlacoche, hypha, hyphae, lenthionine, MSG, mushroom, mushrooms, mycelium, nature, shiitake, Ustilago esculenta, Ustilago maydis

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About Me

I’m a scientist with over twenty years of experience as a medical researcher. I’m also an amateur cook. Tired of bumbling around the kitchen and being misled by weird internet recipes I decided to see if science could help me be a better cook. This blog is the result.

You can read more about me here, if you are interested.

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